You might be surprised to find beetroot in a dessert… but trust us, it works wonderfully with the juicy, sweet berries and overnight oats.
150g Mornflake Superfast oats
250g Coconut yoghurt
60ml Coconut milk
1 tbsp Chia seeds
1 Apple, grated
1 tsp Vanilla bean paste
Berry Beet Puree
200g Frozen berries
1 small Beet, cooked
3 tbsp Date syrup
Juice of 1 lemon
Place all of the ingredients for the chia oats into a bowl, stir well and refrigerate for half an hour, or overnight.
To make the puree, simply put all of the ingredients into a blender and blend until smooth.
Pour 6 tbsp of puree into the oat mixture and stir well.
Put 4 tbsp puree into each of the glasses, then divide the oat mixture between the 3 glasses.
Store in the fridge until ready to eat, then serve with flaked almonds and berries (optional).